Heat the oven to 350ºF. Arrange 2 ounces sliced pepperoni in a single layer on a rimmed baking sheet. Bake until slightly darkened in color and crisped all the way through, about 10 minutes. Let cool completely on the baking sheet. Meanwhile, prepare the remaining salad ingredients and dressing.

Heat 2 tablespoons olive oil in a medium skillet over medium heat until shimmering. Add ⅔ cup panko breadcrumbs and cook, stirring constantly, until fragrant and golden brown, 1 to 2 minutes. Remove the skillet from the heat. Stir in ¼ teaspoon garlic powder, ¼ teaspoon paprika, and 1 pinch kosher salt. Transfer to a small bowl.

Whisk ⅔ cup mayonnaise, 3 tablespoons lemon juice, 1 finely grated garlic clove, 2 ½ teaspoons fish sauce, 2 teaspoons finely chopped nonpareil capers, 2 teaspoons Worcestershire sauce, ¾ teaspoon Dijon mustard, and ½ teaspoon black pepper together in a large bowl. Dip a kale leaf into the dressing and taste; season the dressing with kosher salt and more black pepper as needed.

Add 2 medium bunches thinly sliced kale leaves to the dressing and toss to coat. Crumble the cooled pepperoni into the breadcrumbs and toss to combine.

Transfer the kale to a large platter or shallow serving bowl in an even layer. Using a Microplane, very generously grate Parmesan cheese evenly over the top of the salad, going all the way to the edges so the kale is completely covered. Sprinkle with the breadcrumb mixture.